This has been the coldest and wettest week in an already cold and wet winter. I need to reach back to my New England roots for a comfort food pie to satisfy us. I think it is time for a French Canadian Style Pork Pie. I mentioned that I was hoping to add a pork pie to the 'Year of Pie' recipe blog and my hairdresser, Debbie, said she would look up her family's recipe. Unfortunately the recipe has disappeared. Yikes! She has sent me a recipe found on the internet which is close to the one she has always used. In my usual fashion, I will combine my own ideas with elements of this and other recipes to come up with something that satisfies my own taste. Meat pies are an interesting topic. They range from the simple but wonderful Shepherd's Pie to the high brow Pate and include terrines, rillets, pasties, etc. My idea of a satisfying pork pie includes a moist ground meat filling highly flavored with onions, garlic, herbs and spices and layered with potatoes, carrots and spinach. One recipe I have seen calls for pork shoulder and turkey thighs to be cooked slowly until it can be shredded. I find the combination of meats interesting and the pre-cooking of the filling will be important for all the ingredients to come to the proper temperature together. Time to assemble my ingredients.

Using the meat grinding attachment for the kitchenaid, coarsely grind and mix the ingredients above.

In a large cast iron skillet, saute the mixture in 1 - 2 tbsps. of oil. Add 2 tsps kosher salt, 1 tsp. freshly ground black pepper and 1 Tbsp. Herbes de Provence. This herb mixture traditionally includes savory, marjoram, rosemary, thyme, oregano and, (in the US) lavender. Stir frequently. The meats should be thoroughly cooked and the liquid almost completely evaporated. The onion and apple will release a considerable amount of liquid but you do not want to drain this. More flavor will be included if you allow it to reduce. Remove from heat, cover and store in refrigerator. The cooked meat mixture can also be frozen for use later. Before adding the cold cooked meat mixture to the pie, stir in 1 - 2 tbsps. prepared mustard (Grey Poupon) and the remaining reduced cream in which the potatoes were par-cooked (see below).

1 russet potato slice into rounds (medium thickness), simmer in heavy cream until they begin to soften. Remove from heat, remove the potatoes, reduce the cream until thickened, return the potatoes and toss to coat. Cool completely in the cream. Store in refrigerator.

3 - 4 cups fresh spinach, wilted and squeezed dry. Frozen spinach can be substituted but it must be thawed and squeezed thoroughly dry before adding to the pie.

Enough Vodka Pie Crust for a 2 crust pie.

Baking:

The oven is preheated to 375F. The assembled pie should be held in the refrigerator until the oven is ready. Bake at 375F for 40 minutes. Reduce the oven temperature to 325F and continue to bake for a further 80 minutes. Because the filling ingredients were precooked it is not absolutely necessary to test the internal temperature of the pie, but it is still a good idea. An instant read thermometer can be inserted through one of the vent holes cut in the top crust. For the fully cooked pie, the filling should reach 165F and the crust should be nicely browned, not burned. Cool slightly before removing from the spring form pan. Cut and serve while still hot. Leftovers can be served cold or reheated.

Taste Testing: Dad & I really enjoyed this savory pie. With the meat filling and vegetable and potato layers, it is a complete meal. The combination of apple/onion/mustard along with the Herbes de Provence truly complemented the pork and chicken. This is excellent comfort food and very welcome on a cold winter evening. I hope you will try it!

The Next Day: I am very pleased with the way this pie held together when stored in the refrigerator. It slices beautifully and, best of all, the flavor is even better the next day. I urge you to try it. You won't be disappointed!